Ingredients for 4:
4medium size tomatoes,
2 cucumbers,
2 spoonfuls chopped onion or green onion (optional)
2 roasted peppers or fresh green peppers
1 red pepper,
optional: olives
chopped parsley,
grated feta cheese to sprinkle salad,
salt, pepper, vinegar and olive oil
How to prepare:
Cut all ingredients in slices or cubes. Season with salt, pepper, add the chopped parsley, 1 tbs. of vinegar and 2 tbs. of olive oil and mix well. Sprinkle with feta cheese and enjoy either on its own or as a side dish.
Snezhanka/Tarator - a Great Starter or a side dish
Ingredients:
1 small cucumber, peeled and chopped
1 garlic clove, crushed
salt, to taste
pepper, to taste
1 tablespoon olive oil
1 tablespoon freshly chopped dill
16 ounces thick plain yogurt (or Greek Style )
How to prepare:
Snezhanka - dip style version. Peel the skin of the cucumber using a potato peeler, chop in small pieces, squeeze between your hands to drain most of the water, season with salt, add the chopped garlic, olive oil and dill, and leave for 10 minutes. Then add the joghurt and chill for at least 1 hour before serving.
Tarator - cold soup version.
This cold soup is among Bulgarians favorite foods for the summer. It is served as a first course instead of a salad or between meals as refreshment. You might even see it served in a glass.
Ingredients:
2 cucumbers (about 500 g or 1 lb)
500 g plain yogurt (1 lb)
3-4 garlic cloves
2-3 tablespoons of crushed walnuts (optional)
1 bunch fresh dill
oil
salt
water (optional)
How to prepare:
-Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
- Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
- Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
- If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
- Put into the refrigerator to cool or add ice cubes.
- Serve cold.
